Roasted Baby Potatoes

recipe
Notes: Noël Richardson uses a mixture of red and white thin-skinned small potatoes from her garden. Roast potatoes in the oven as lamb is cooking.
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Yield:

Makes 8 servings

Recipe from

Sunset

Nutritional Information

Calories 182
Caloriesfromfat 27 %
Protein 3.3 g
Fat 5.4 g
Satfat 0.7 g
Carbohydrate 31 g
Fiber 2.8 g
Sodium 13 mg
Cholesterol 0.0 mg

Ingredients

3 pounds thin-skinned potatoes (1 1/2 in. wide), scrubbed
3 tablespoons olive oil
Salt and pepper

Preparation

1. In a 10- by 15-inch pan, mix potatoes and oil. Lightly sprinkle with salt and pepper.

2. Roast potatoes in a 400° oven, shaking pan occasionally, until tender when pierced, 45 to 50 minutes (35 to 40 minutes in convection oven).

3. Serve potatoes hot or warm with tarragon aioli.

Nutritional analysis per serving without aioli.

Note:

Noël Richardson, Vancouver Island, British Columbia,

July 1999
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